This year is exceptional for raspberries, and for the first time in 2 years, redcurrants. I only have a small freezer so this week challenge is to use most of the fruit in new recipes.
Luckily I found 2 clafoutis recipes in the latest Delhaize magazine.
I already baked clafoutis with cherries and pears because clafoutis recipes are fool proof enough for non-bakers, such as myself.
I’m still not sure a clafoutis is a flat version of a cake, a sweet
omelette or a wrong example of custard pudding… Let’s check
Wikipedia
before I insult the French :-)
I couldn’t resist to adapt the recipe a bit…
I replaced the yoghurt with milk kefir because I got a bit of leftovers
in my fridge and no yoghurt.
I increased the amount of almond flour because I adore the taste of
frangipane and nut flours are supposed to be healthier than wheat
flour.
I swapped normal wheat flour for coarse semolina because I think the
result is always slightly more moist.
I used stevia (with a 1-1 volume to sugar so make sure to check the
instructions) as a sweetener or use sugar, honey, agave to your own
taste.
In most caused various stevia brands will use a combination of stevia
and erythritol as a bulking agent.
I’m planning to test the recipe with 95+% stevia, without bulking agents, because the recipe already contains enough flour and eggs to bind everything together.
The result… Sweet-sour raspberries with a pleasant sharpness of the
redcurrants and the sweet almond aroma.
Next time I will add a bit of lemon or lime zest for a bit more “zing”.
This is really tasty with vanilla ice cream or a bit of sweet
c[hantilly]{style=“color: #545454;“} cream.
People with a real sweet tooth might want to add another 50gr of
sugar/sweetener because redcurrants can be really tart.
[wpurp-searchable-recipe]Raspberry, redcurrant and almond
clafoutis - - raspberries ((or other berries)), redcurrants, eggs,
yoghurt ((or use a vegan alternative)), almond flour, coarse semolina
((or use normal wheat flour)), sugar ((or use another sweetener, e.g.
honey, agava, stevia, …)), salt, butter ((or oil)), Preheat your oven
- 175 degrees C; Oil your baking dish(es). This recipe should be enough
for a 25cm baking dish or several smaller dishes.; Wash the fruit.; Mix
all the other ingredients. I use a blender. ; Pour about half of the
cake mix into the dish(es) and add the redcurrants. Add more of the cake
mix and push the raspberries 2⁄3 into the batter.; Bake for about 25 -
30 minutes in a 175 C oven. The clafoutis is ready as soon as small
cracks appear on the surface.; - [/wpurp-searchable-recipe]